Professional Puerh Tea Exporter

Wholesale Exporter of Puerh Tea and Black Tea Source

Pu-erh tea and black tea source factory

YM Core production areas: Bangdong Township (Xigui), Lincang City, Mengku Township, Shuangjiang County, Lincang City (Wuzhai, Iceland), Mengla County, Xishuangbanna (Yiwu)
Elevation: 1600-1800 m (centered on the old Iceland village)

Soil: yellow-brown soil, rich in organic matter

Tree species: large leaves, fat buds, obvious germination, bright hair color, strong tenderness

Microclimate: abundant sunshine, even precipitation, slow growth of tea trees

Black tea, Pu'er tea, how is tea made

black tea puer tea chinese tea
black tea pu er tea
a close up of a product

Stepping into the factory, a modern atmosphere fills the air. Advanced tea screening equipment, with precise craftsmanship, identifies every high-quality tea leaf, laying the foundation for excellent quality. The intelligent temperature and humidity control storage system provides an ideal environment for the proper storage of tea leaves, ensuring their freshness and fragrance remain unchanged.

In the process of modernization, the essence of traditional craftsmanship has also been upheld. Experienced tea makers follow the techniques passed down from their ancestors, from the exquisite control of roasting heat, to the mastery of rolling intensity and rhythm, to the temperature and time carving during baking, each process is full of ingenuity.

This is not only a place for tea processing, but also a relay station for the dissemination of tea culture. The factory has a tea culture exhibition area, which tells the stories and history behind tea to every visitor through ancient tea sets, detailed historical materials, and vivid images. From tea gardens to tea cups, with the persistence of quality, respect for tradition, and pursuit of innovation, we present cups of fragrant tea full of Eastern charm to global consumers, inviting you to taste this beautiful blend of nature and craftsmanship together.

Black tea, Pu'er tea how to drink

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profession

Production process

Picking TimeSpring tea (late March - mid-April): high amino acid content, fresh flavor.Autumn tea (September-October): high aroma and low astringency.Summer tea is not picked (rainy season with high moisture, unstable quality).Picking standardOne bud and two leaves or one bud and three leaves, retaining the fish leaves (to protect the next year's germination).Ancient Tree Tea: manual climbing and picking, prohibit tools hooking and chopping.Iceland Old Village: Partially single plant picking to ensure purity.

Chinese tea, black tea and Pu'er tea preparation method

make tea
Production process

Production process

WitheringThickness of spreading ≤ 5cm, length 6-8 hours (Yiwu need to avoid direct sunlight).The water loss rate is 15%-20%, and the leaves are soft and drooping.KillingKilling by hand in iron pots (firewood stove in Xigui, electric frying in Icelandic part).Temperature 180-220 ℃, duration of 8-12 minutes, "smothering and shaking combined" to remove the grass gas.KneadingLightly kneaded (Icelandic) to keep the hair, heavily kneaded (Xigui) to promote the extraction of flavor.Duration 30-40 minutes, cell breakage rate 40%-50%.Sun-dryingFinished in bamboo mat or tanning shed, ultraviolet light transforms the aroma (drying is prohibited).Moisture content ≤ 10%, hand-pinched tea stalks will be broken to meet the standard.Stone grinding press cake (tightly pressed tea)Steam soften the gross tea (5 seconds), handmade stone mold shaping (Yiwu traditional 400g/cake).Shade drying for 2-3 days, cotton paper packaging.

YM&T
Natural

Tea Charm is Natural

Closing the shoot is a crucial transformation. By rapidly inhibiting enzyme activity through high temperature, the characteristics of tea are frozen. The exquisite combination of technique and heat creates a unique tea aroma and taste.

What kind of black tea, Pu'er tea, Chinese tea is good

dark tea
quality

YM Quality Assurance

Quality inspection covers various aspects such as sensory quality, physical and chemical indicators, and hygiene indicators. The test results indicate that the tea has excellent performance in all aspects and meets the requirements of national standards, industry standards, or enterprise standards. Its excellent sensory quality reflects the unique flavor and exquisite craftsmanship of tea, while the qualified physical and chemical indicators and hygiene indicators ensure the safety and stability of tea. Consumers can rest assured to purchase and enjoy the wonderful tea flavor and healthy nourishment it brings.